Prep 5 mins
Cook 22 mins
You should serve this with warm pita bread.
- 1 tablespoon cajun seasoning
- 1⁄2 teaspoon ground cardamom
- 1⁄8 teaspoon ground allspice
- 2 boneless skinless chicken breast halves
- 3 tablespoons butter
- 1 cup chopped onion
- 1 tablespoon minced peeled fresh ginger
- 1 cup water
- Combine first 3 ingredients in small bowl.
- Sprinkle chicken on both sides.
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
- Add chicken and sauté until brown, about 4 minutes on each side.
- Transfer to plate.
- Melt remaining 1 tablespoon butter in same skillet.
- Add onion and sauté for 3 minutes.
- Add ginger and sauté for 1 minute.
- Return chicken to skillet.
- Add 1 cup water and bring up to a boil.
- Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
- Transfer chicken to 2 plates and cover with foil.
- Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
- Season salt with salt and pepper.
- Spoon over chicken.
This recipe sounds a lot like an adaptation of Bon Appetit's recipe that was published in September 2001 for their ethnic restaurant issu.e I have tried this recipe before and I had to make A LOT of changes to it. It wasn't spicy enough for me and so I added fresh ground hot chiles, some roasted ground cumin, and I doubled the amount of Cajun seasoning. I also added about 3 ounces of tomato paste to it. The overall result was pretty tasty. I don't know how authentically Ethiopian it is, but it tasted good.
I made this twice - I've never had any Ethiopian anything, and this was slightly exotic for me. I did as suggested and had 1 or 2 pitas with each dish. (Each recipe lasted me for 2 dinners.) It was interesting to cook and not very difficult. It tasted pretty good, but I wouldn't say it was awesome. I must say that it's "spicy" as in "seasoned," not "hot"; but its still pretty flavorful. I made it exactly as written, but I found the cooking time to be a little less than needed for the chicken. So for step 4 I bumped up the cooking time from 4 minutes to 5. And for steps 11 and 13, I bumped the times up from 7 minutes to 8, for each step. I can recommend this recipe, at least for something that's pretty different and fairly tasty.